Demonstraction and interpretation of the yeast lee ability to adsorb certain volatile thiols contained in wine
Yeast lees isolated from wine or a culture medium after fermentation have the particular property of being able to adsorb certain volatile thiols contained in a hydroalcoholic wine-like solution. Yeast cell-walls are also able to adsorb the same thiols when prepared by mechanical disruption of whole...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1996-12-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1096 |